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• Kilned malt
  Technically, all or almost all [[malt|malted]] brewing [[grain|grains]] are also kilned. Kilning is the last stage of the malting process, in wh ...st beer styles. Pale malts can also be roasted after kilning to produce [[roasted malt]].
  2 KB (288 words) - 12:03, 15 October 2011
• Commercial Beers
  ...s data of known ingredients in commercial beers. Where possible, all known grains, hop varities, yeast strains and emperical data are listed. *Grains: [[Malt#Pale Ale Malt|Pale]], [[Malt#Caramel.2FCrystal Malts|Crystal]]
  8 KB (999 words) - 06:09, 30 December 2010
• Pale chocolate malt
  [[Category:Specialty grains]] [[Category:Steeping grains]]
  2 KB (257 words) - 01:22, 4 October 2009
• Brewing kits
  * A strainer or [[grain bag]] for [[steeping]] [[grains]] and [[hops]] ...ant to follow recipes and add your own hops and maybe steep some specialty grains.
  4 KB (643 words) - 15:56, 9 April 2011
• Dubbel
  ...eetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plu ...B for raisin flavors, CaraMunich for dried fruit flavors, other specialty grains for character. Dark candi sugar for color and rum-raisin flavors. Noble-typ
  4 KB (676 words) - 17:49, 16 July 2008
• Stout
  ...a broad category of dark, [[top-fermented]] beers, usually featuring some roasted flavors, which originally evolved as a darker version of English [[Porter]] ...r, which quickly became a hallmark of the style. During World War I, when roasted malts were not available in England, Ireland came to dominate the Stout mar
  31 KB (4,799 words) - 01:25, 1 April 2009
• Roggenbier
  ...e has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American ...amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast
  6 KB (949 words) - 12:52, 16 October 2007
• Irish Red Ale
  ...s. The red color comes from the use of small amounts of dark or roasted [[grains]]. Despite the name, this [[beer style]] may also be brewed as a [[lager]] ...glish hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry t
  4 KB (598 words) - 11:51, 18 November 2010
• Mild Ale
  ...t flavours. The darkness of dark milds can come from the use of crystal or roasted malts, however the use of inverted sugar and brewer's caramel is also commo ...lly suitable for doing a [[partial boil]] with [[extract]] and [[specialty grains]]. It is an excellent [[session beer]], which can make a nice change from
  12 KB (1,852 words) - 14:57, 25 May 2015
• All-grain brewing
  ;Mash tun: This is the vessel in which the grains will steep. Before they can be mashed, the malted grains and adjuncts needs to be crushed to expose the starches to the mashing proc
  12 KB (2,109 words) - 12:55, 1 November 2012
• Roasted malt
  #REDIRECT[[:Category:Roasted malt]] [[Category:Specialty grains]]
  162 bytes (17 words) - 21:41, 15 November 2007
• Quadrupel
  ...r pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Candi sugar to lighten body and to add color and flavor (if ...aroma also in this range. Fruity complexity along with the soft flavors of roasted malts add distinct character. The alcohol strength of these beers can often
  5 KB (791 words) - 17:25, 2 November 2007
• Black malt
  [[Category:Specialty grains]] [[Category:Steeping grains]]
  221 bytes (24 words) - 21:31, 15 November 2007
• Black patent malt
  [[Category:Specialty grains]] [[Category:Steeping grains]]
  2 KB (302 words) - 21:31, 15 November 2007
• Understanding Attenuation
  The conditions during the mashing process and the grains will determine the exact ratio between the various compounds (sugars, detxt ...han mashes with lower diastatic power (Munich or large amounts of unmalted grains) assuming the same saccrification rest temperature.
  13 KB (2,153 words) - 09:38, 4 August 2014
• Home Brew Acronyms
  '''EBC''' - [[EBC|European Brewers Convention]], a measure of grains/beer colour. See [[SRM]] ...barley or wheat. Zero to 50% (approx.) of the mash may be unmalted cereal grains, flour, or other forms of starch (e.g., pumpkin, potato, etc.).
  14 KB (2,225 words) - 23:56, 13 July 2017
• American Red Ale
  0 bytes (0 words) - 20:57, 4 September 2014